Traditional Eggnog
Separate 2 eggs into two bowls, one with whites, one with yolks.
Beat one tablespoon sugar-free French Vanilla syrup into whites until peaks form (frothy) (can also use a 1/2 tsp. of Splenda [1/2 packet]).
Beat one tablespoon sugar-free French Vanilla syrup into the yolks until lemon-yellow color (can also use a 1/2 tsp. of Splenda [1/2 packet]). (optional)
Gently fold yolks and whites together.
Slowly mix in about a 1/3 cup of cream (half and half, heavy or whipping) until you get the consistency that you want. You can use as much as a cup if you like it less eggy.
Taste – if it’s not sweet enough for you, add more Splenda or sugar-free syrup
Add a shot of spiced rum to make it alcoholic.
Sprinkle nutmeg and a dash of cinnamon on top.
This recipe makes about a cup of eggnog.
Note: Leftover eggnog should be refrigerated, and if not consumed within 24 hours, discarded.
What makes this recipe traditional is the frothy texture and the fact that the eggs are raw. If that is unsettling to you, or if the traditional recipe looks too labor intensive, then try the next one.
Safe and Easy Eggnog
Mix 1 cup egg substitute with about 1/3 cup cream (same choices as above).
Add artificial sweetner to taste (1-2 tsps).
Sprinkle nutmeg on top.
The reason that this is a safe alternative is that the egg substitute is pasteurized. Also, as you can see, it is very easy. The down side is that is isn't as thick and foamy as the traditional.
[Update: I made the traditional recipe. It's a bit of work but it is divine!]
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